Hot Curry Powder Masala

“Masala” is a Hindu word referring to a seasoning blend that can be any combination of herbs, spices, and vegetables. In India they are often individualized to a particular geographic area or even to a particular food preparer. As you play with these combinations, we encourage making your own mixtures or varying the proportions to your dosha needs. Purchased masalas often have spices processed in several ways, including cooking in oil. Processing the spices and herbs in this way is said to help preserve the masala because it insulates and dries it. To make your own masala, and thereby eliminate the need for excess processing and the use of heated oils, you can mix and dry spices and herbs by putting them in a food dryer at 115 F or lower. The masala recipes below are all raw combinations with the exception of a few already-dried spices that can be added to the mix.

This unique Hot Curry Powder Masala Recipe, found in “Conscious Eating” ,was created by our talented Cafe Staff and is part of our rotating Raw Food Menu at Tree of Life. This Raw Masala has many health benefits and serves as both anti- inflammatory, hormone balancing, stimulating and warming. This recipe is particularly beneficial for diabetics due to its diversity of spices. As stated by Dr. Gabriel Cousens in “There is a Cure for Diabetes -Revised Edition”, fenugreek normalizes glucose after meals and improves insulin response in the body, and it lowers total cholesterol and triglycerides. Another spice found in this Hot Curry Powder Masala Recipe is Curcumin – which is a strong antioxidant and has been associated with treating complications in diabetes. Curcumin prevents free radical damage, reduces oxidative stress associated with diabetes, and helps to clean up metabolic waste. Curcumin is a very good herb for the liver, which is affected by diabetes.

Hot Curry Powder Masala Recipe

  • 1/2 C, coriander seeds
  • 3 Tbsp. turmeric powder
  • 2 tsp. black peppercorns
  • 1 1/2 tsp. cumin seeds
  • 1 tsp. mustard seeds
  • 1 tsp. fenugreek seeds
  • 10 dry red chile pods
  • 20 curry leaves (double if not fresh)

Grind in a blender and store in an airtight jar. Stores well up to three months. For best storage, dry the fresh curry leaves in a dehydrator before using. Makes one cup.

Remarks: This masala is typcial of South Indian cuisine. It adds taste and heat to sauerkrauts, hummus, seed sauces and salad dressings

 

 

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